Method
Step 1
Carefully cut an 8cm circle in the top of the pumpkin, around the stem, cutting through to the centre of the pumpkin, remove and discard. Scoop out the seeds and discard. Place the pumpkin into a Large Weber Frying Pan or barbecue-safe dish. Add into the centre of the pumpkin the onion, garlic, 1 tablespoon of Olive Oil, cumin, coriander and paprika. Toss with a spoon to combine.
Step 2
Prepare the barbecue for indirect and direct cooking over medium heat (190°C to 230°C).
Step 3
Roast the pumpkin over indirect medium heat, with the lid closed, for 2 hours, or until the pumpkin is tender when pierced with a knife.
Step 4
During the last 10 minutes of the cooking time. Toss the bread with a little olive oil. Place the bread onto the barbecue and roast over indirect medium heat for 10 minutes. Add the bacon, barbecue over direct medium heat for 3 minutes per side.
Step 5
Using heatproof gloves, carefully remove the pumpkin in the dish from the barbecue, along with the bacon and croutons.
Step 6
Scoop the onion mixture and pumpkin flesh into a food processor or large pot. Blitz with the chicken stock. Season with salt and pepper to taste. Roughly chop the bacon.
Step 7
Serve the pumpkin soup with the bacon pieces, croutons, cream and garnish with parsley.
Salmon with herbed butter and crispy shallots
Image via Weber
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Prep Time: 15 mins
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Cook Time: 25 mins
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Difficulty: Easy
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Servings: 8
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Ideal for: Weber Charcoal, Weber Gas and Weber Q
Ingredients
- 1.5 kg side of salmon, boneless
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 lemons, one halved, one sliced.
- 50g unsalted butter
- 2 shallots, finely sliced
- 2 garlic cloves, finely chopped
- 1/2 cup fresh herbs of your choice (tarragon, chives, parsley, dill)
Method
Step 1
Lay the salmon on baking paper or alfoil, skin side down (if the salmon has skin). Fold up the sides of the baking paper or alfoil to create a ‘boat’ for the salmon.
Step 2
Season the salmon with salt and pepper. Lay the lemon slices onto the salmon.
Step 3
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.
Step 4
Whilst the barbecue is preheating, in a saucepan over medium heat, cook the butter and shallots until the shallots have just started to golden. Add the garlic and herbs, cook for a further 5 minutes or until the shallots are golden.
Step 5
Once the barbecue has preheated, make adjustments to the burner control(s) for the roasting setting. Place the salmon on and cook for 20 to 25 minutes, or until cooked to your liking.
Step 6
10 minutes into the cooking time pour the herb and shallot butter over the salmon.
Step 7
Grill the lemon halves over direct heat for 5 minutes or until lightly charred and caramelised.
Step 8
Once the salmon has cooked to your liking, remove from the barbecue and finish with a squeeze of grilled lemon.
Lamb Shanks With Thyme And Rosemary
Image via Weber
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Prep Time: 10 minutes
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Cook Time: 3 hours
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Difficulty: Easy
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Servings: 4
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Ideal for: Weber Gas and Weber Q
Ingredients
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- 4-5 lamb shanks
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 6 small onions, peeled and quartered
- 2 carrots, coarsely chopped
- 2 celery sticks, coarsely chopped
- 3 tablespoons plain flour
- 750ml beef stock
- 1 1/2 can (600g) crushed tomatoes
- 3 sprigs thyme
- 3 sprigs rosemary
Method
Step 1
Set up your Q for direct cooking. Place the casserole dish (without lid) at the back centre of the Q and add the oil. Preheat on high for ten minutes.
Step 2
Lightly oil the lamb shanks and season with salt and pepper.
Step 3
Once the Q is preheated, leave the heat setting on high. Add the onion, carrot and celery to the casserole dish and cook, stirring occasionally, for 5-6 minutes. At the same time add the lamb shanks to the grill around the casserole. Cook for 2½-3 minutes per side, 5-6 minutes in total. Remove the casserole dish from the Q. Set aside the lamb shanks.
Step 4
Add the flour to the casserole, stir into the mixture, then add the stock and tomatoes and stir well. Place the lamb shanks into the casserole. Finally, add the thyme and rosemary sprigs.
Step 5
Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heat proof gloves. Place the lid on the casserole (turning the vent control to steam) and place on the trivet. Cook for 2-2½ hours.
Step 6
Remove the casserole lid and continue cooking, stirring occasionally, for another 30 minutes, or until the lamb shanks are very tender.
Moroccan Roast Chicken and Vegetables
Image via Weber
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Prep Time: 20 mins
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Cook Time: 40 mins
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Difficulty: Easy
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Servings: 4
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Ideal for: Weber Charcoal, Weber Gas and Weber Q
Ingredients
- 3-4 chicken marylands
- 1 zucchini, cubed into 2cm pieces
- 1 sweet potato, peeled and cubed into 1.5cm pieces
- 250g cherry tomatoes
- 1 red onion, peeled and cut into eighths
- 1 lemon, halved
- 8 Medjool dates
- Olive oil
- Sea salt
- 1 cup cooked couscous, to serve
- 200g plain yoghurt, to serve
- Fresh mint, to garnish
Moroccan Marinade
- 2 tablespoons Ras El Hanout spice mix
- 1 lemon, zest and juice
- 2 cloves garlic, crushed
- 1 tablespoon honey
- 5 tablespoons olive oil
- 1 1/2 teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
Method
Step 1
Prepare the barbecue for indirect cooking over Indirect Medium Heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Step 2
In a small bowl combine all of the marinade ingredients.
Step 3
In a large bowl add the chicken and half of the marinade, toss to coat. In a separate large bowl add the zucchini, sweet potato, and red onion, toss to combine. Then in another bowl, toss the cherry tomatoes, dates and lemon halves in a little olive oil and season with salt.
Step 4
Roast the chicken, zucchini, sweet potato, red onion and the lemon halves over indirect medium heat for 35 to 40 minutes. Ensure that there is a small amount of space around each item of food for even cooking results. 20 minutes into the cooking time add the dates and cherry tomatoes, continue to cook for a further 15 to 20 minutes.
Step 5
Serve the chicken, vegetables and dates with couscous and plain yoghurt. Drizzle with the lemon and garnish with fresh mint.
Sage and Apple Wood Smoked Crown Roast of Pork
Image via Weber
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Prep Time: 2 hours
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Cook Time: 2 hours
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Difficulty: Easy
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Servings: 14
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Ideal for: Weber Charcoal
Ingredients
- 1 x Weber Firespice Smoking Wood- Apple Wood Chunk
- 1 x crown roast of pork (14-16 points, approximately 2.9kg)
- 2 tablespoons olive oil
- 4 tablespoons sage chopped
- Salt and Pepper
Method
Step 1
Soak your Apple Wood Chunk for two hours in water.
Step 2
Set up your kettle for indirect normal fire cooking method. Light your Heat beads either by using the supplied charcoal baskets or a chimney starter.
Step 3
While the barbecue is heating, prepare the crown roast of pork.
Step 4
Remove the pork from the fridge and rub the olive oil, sage, salt and pepper all over the pork.
Step 5
To help prevent the bones from burning, wrap aluminum foil individually around the bones.
Step 6
Once the coals are ashed over, separate the baskets using tongs. Place drip trays between the two fires- must be large enough to catch all of the drips. Place the cooking grill on the barbecue with the grill handles directly over the fires.
Step 7
Place the pork roast in the centre of the cooking grill. Ensure all vents are open and place the lid on.
Step 8
Cook for approximately 2 hours or until done to your liking.
Serve the roast with vegetables, or salad of your choice.
